Ingredients
6
6 servings
- •1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
- •1 (8.8 ounce) package cook-in-bag, quick-cooking farro
- •olive oil, or to taste
- •1 clove garlic, or to taste, crushed
- •1 bunch kale, roughly chopped
- •1 ½ skinless, boneless chicken breast halves
- •1 ½ cups cream of chicken soup
- •¼ cup golden raisins, or to taste
- •¼ cup pine nuts, or to taste
- •salt to taste
Instructions
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 399
- Carbohydrate: 57g
- Fat: 13g
- Fiber: 6g
- Protein: 18g
- Sugar: 6g
Related Recipes
Yummy Butternut Squash Soup
Savory Stuffed Butternut Squash
Balsamic Butternut Squash with Kale
See Ma's Butternut Squash and Cauliflower Soup
Savory Roasted Butternut Squash Soup
Butternut Squash Soup with Cream Cheese
Roasted Butternut Squash and Fennel Soup with Citrus
Stuffed Butternut Squash
Instant Pot Butternut Squash Soup with Coconut Milk
Butternut Squash and Turnip Soup
Butternut Squash Soup with a Kick
